@koukouvagia, I'd go with the belly any day maybe wrap a loin in it for more meat (?) but then again I'm such a sucker for fat and crispy skin... and marrow and ofal and cartilage...I could go on and I positively know this is not good for anyone but I don't indulge in it everyday so when I want to celebrate my Pig Day then I just got to have the belly.
I've hardly ever liked raisins in savoury cooking, I even hate that they put it in coleslaw sometimes or some of those meat pies I've tasted, sweet yes, savory not so much...I do recall liking it once when I was in London, ordered it from a small Mediterranean hole-in-the-wall place, it was a roast chicken with a fragrant rice mixed with cumin, pistachios, golden raisins and dates--that was pleasant.
@phatch, I guess you're right, I could make it in advance but I'd be stuck with leftovers to feed my whole block and I'm not feeling very generous at the moment Forget it, knowing me- those leftovers would stay in the freezer beyond 3 mos.!
@kaneohegirlinaz- check out the recipe link from koukouvagia and happy cooking!